INRA, UR370 Qualité des Produits Animaux, F-63122 St Genès Champanelle, France.
Meat Sci. 2013 Oct;95(2):336-44. doi: 10.1016/j.meatsci.2013.04.061. Epub 2013 May 14.
A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation.
使用传热模型来模拟肉内部的三维温度。该模型与一阶动力学模型相结合，以预测烹饪损失。在水浴中进行了动力学模型参数的识别和初步验证。之后，在不同的空气/蒸汽条件下，在风扇辅助烤箱中确定了组合模型的性能。准确了解传热系数值并考虑肉的收缩对于预测肉的温度是必要的。这很重要，因为产品中心的温度通常用于确定烹饪时间。该组合模型还能够预测不同大小的肉块在不同的空气/蒸汽条件下的烹饪损失。结果发现，在所研究的条件下，大部分水分损失来自蛋白质变性和收缩挤出的汁液，而不是蒸发。
